- 5 eggs
- 5 ml of water
- 1 teaspoon of dashi
- 3 tablespoons of powdered sugar
- 1 teaspoon salt
- 1 teaspoon of Japanese soy sauce
- 1 tablespoon of cooking oil
In a small saucepan, pour water, dashi, sugar, salt and soy sauce and heat over medium heat, stirring to dissolve all without boiling.
Turn off the heat when everything is dissolved and let cool.
Break the eggs in a bowl and mix lightly, add the cold broth and mix without beating.
Lightly oil a frying pan, heat it over medium heat and spread the oil with a paper towel folded, that you will reuse later to lightly oil the pan again.
When the pan is hot, still over medium heat pour a small amount of egg mixture that you spread for make a pancake, to 2 or 3 mm thick. Cook being careful not to fry the egg pancake, until it be cooked but still a bit runny on top.
Beginning on the top of the pan, roll the pancake over itself to you. Push the roll obtained at the top of the pan. Pour back some of the mixture, just enough to make a new pancake.
Again by repeating the same process, until no more egg mixture. Wait until they cool a little then cut them.